SAVOURY CHEESE AND ONION LOAF
(15 – 22 slices)
500 g self-raising flour
5 ml baking powder
1 packet white onion soup (Knorr)
Pinch of mixed herbs
5 ml Aromat
1 cup Cheddar cheese – grated
500 ml buttermilk or Amazi
1 extra large egg
Preheat oven to 180°C. Spray a bread tin with non-stick spray. You can use a long or short bread tin.
Using a large enough mixing bowl, mix together the flour and baking powder.
Add the packet of soup, mixed herbs and Aromat and mix, and then mix in half the grated cheese.
Mix the buttermilk and egg and blend in with the flour mixture. Blend until JUST mixed and you can see no more flour. It is very important not to over mix the dough!
Place in prepared tin and sprinkle with the rest of the cheese. Then sprinkle with a bit of Paprika, but it’s not essential. You can use more cheese on top, if preferred.
Bake for 1 hour. Remove to a cooling rack and allow to cool down for at least an hour before slicing the bread.
A short bread tin will yield 15 – 16 slices and a long tin 20 – 22, depending on the thickness of the slices.
Serve with farm butter, more grated cheese, jams and pâtês.
Photo and recipe: Louise Groenewald
